Chicken with a Mushroom Cream Sauce

Chicken with a Mushroom Cream Sauce

4 boneless, skinless chicken breasts

2 envelopes Italian dressing mix 

2 tbsp vegetable oil 

2 tbsp butter 

1 lb white mushrooms, sliced 

Kosher salt

2 tsp minced garlic 

1 can mushroom soup 

1 8 oz package cream cheese , softened 

3/4 cup dry white wine

2 tbsp parsley 

Heat oil in a large skiillet over medium high heat. Coat chicken breasts with Italian dressing mix, add to skillet and cook for approximately 4 minutes until well browned. Turn the chicken, add the butter and cook until chicken is just golden approximately 3 minutes. Transfer to a baking dish. 

Add mushrooms and kosher salt to skillet, cook stirring occasionally until golden brown, approximately 4 minutes. Add garlic and sautée 1 additional minute. Spoon mushrooms & garlic over chicken. 

Add the wine to the skillet, bring to a boil and simmer until the wine has slightly reduced. Add the cream cheese and soup. Stir until well blended and heated through. Pour sauce over the chicken and mushrooms. 

Bake in a 350 degree oven uncovered until cooked through, approximately 1 hour.  Sprinkle with parsley and serve.